Posted on 07/10/2016 4:52:52 PM PDT by PJ-Comix
Today I went to a Peruvian restaurant and had my absolute favorite soup of all time. Parihuela. You can see the soup I had in the pic below. It is composed of shrimp, clams, mussels, prawn, crab, calamari, octopus, and special chilis. The liquid is a reddish color. The bowl I had was very large and had enough seafood in it to make a complete meal.
Cool video, looks like they put some corn in as well.
It is so easy to make, believe it or not. Use a cast iron pan.
Hot pan and oil.
Aromatics (Onions garlic celery, whatever you want) 3 minutes on high. Add garlic (tbs) and tomato paste (1/2 can) 2 more minutes. (2 cups) Risotto rice or sushi rice. Coat everything well. Highly concentrated fish stock (5 or 6 cups about) Spread evenly. Set on high. DO NOT STIR. 10 minutes in add fish on top. 15 minutes in add shrimp. 18 minutes in add squid. 20 minutes in add mussels and cover. 23 minutes in check rice. 25 minutes pull off heat and leave covered for 10 minutes. A feast. (Spice list: Salt Pepper lots of Smoked Paprika and a little Saffron (or Turmeric if on a budget) a tiny bit of Rosemary) Serve with quartered lemons.
The burny part on the bottom of the pan is a MUST. It is the most delectable part of the meal.
Most of the time burnt rice is a complete turn off, but in paella it is the best part.
Thanks. Will add it to my Zomato list for next time I’m there.
mmmmMMMMMMMMMMMmmmmmmmmmm I love tom yum soup!!!!
maybe only second to seafood coconut curry
but I love cephalopod!
Exactly.
FMCDH(BITS)
Looks good, but I’ll stick with gumbo. Brought you self over fo’ some, mon. I don’t never fo’get the filee.
;^)
Curious from the Hank Williams song, I once asked my parents what File was. To my surprise, they both knew it well.
I say surprise since Mother never used it and she cooked just plain Southern. When they said it was made from sassafrass leaves I was even more surprised as Mother had made sassafrass tea many times. We typically washed the roots and sliced off pieces. It is also what root beer is made from.
I later asked a couple of other people and they also knew what it was. They said it was actually more common around here, (NW, Florida) than Louisianna.
well-played
Thanks, no. Death by Shellfish. I’ll just have to get by with things like chicken and steak.
Have you ever had really good paella?
I first heard the term in Jo Stafford’s song “Jambalaya”.
Bought sassafras root for tea decades ago. Tasted like root beer. Then later it was banned in 1960 “for health reasons” in producing root beer.
Where I was deployed we had a mess sergeant who was a Louisiana native & on Sundays made the best gumbo I have ever known. It was a real morale builder.
No but I hear the Moops developed it.
Our poor little bubble boy! (sniff)
..lima beans?
You have to go to Lima, Ohio to get those.. ;-)
I knew of one in York, PA, but had no idea if they featured anything like that. Turns out they have something similar, but not quite as elaborate. I might just have to head for Lima. NOT!
I did find Peruvian eateries in Lancaster, PA, in Cockeysville, MD and numerous other places in driving distance. Frankly, I wish the original poster would tell us the restaurant where he found the soup he enjoyed so much.
Hank Williams wrote Jambalaya and recorded it.
I had to look it up and Jo Stafford also released a recording of it that same year, 1952.
I’ll stick with she-crab bisque.
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